1) Toss the blueberries with coconut, maple syrup, lemon juice, and 2 tablespoons of dry cake mix. 2) Layer mixture in bottom of 8x11 baking dish.
3) Spread the cake mix over the blueberries/coconut mixture. 4) Place thinly sliced lemon on top, followed by sliced butter. Add extra butter in corners, if needed.
5) Place baking dish in preheated 350 degree oven and bake for 40-45 minutes, rotating halfway. 6) Once top is golden brown, remove from oven.
7) Let cake cool before serving with dairy-free ice cream, yogurt, coconut whip, or on it's own!
Lemon Blueberry Cake is the perfect dessert for spring! With both gluten-free and refined sugar-free options and made with just five ingredients!
For crispier edges, use 9 tablespoons of butter, placing a small amount in each corner of the pan! Perfectly golden brown crispy edges in a snap!
The right topping can make a cake fabulous! Choose from vanilla ice cream, yogurt, or coconut whip (recipe on my blog) for an unforgettable cake!
FULL RECIPE AT: